Protein Overload : Green Beans and Chicken


Are proteins from vegetarian or animal sources better. The answer is, cook them both together.

This is a super quick recipe but it depends on the stringiness of the beans. If you checked before you bought them, then this recipe should take no more than 15 mins of total work.

You need:

  • Two chicken legs and thighs with deep slits on them.
  • Half a kilo of beans cut into one cm long pieces.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric.
  • 2 teaspoons of ginger-garlic paste.

Heat oil. Fry the ginger garlic paste in it for a minute. Add the turmeric and red chilly powder. Mix well. In a minute of two the oil will separate. Add the coriander powder and it will become a thick paste. A minute later add the chicken and coat it thoroughly with this paste. Cook for about 5-6 mins. As the chicken cooks, the masala will stick all of the base of the pan. Add beans slowly. Like a fistful at a time. Use the moisture they release to deglaze the pan. When all the beans have been added to the pan and its been almost deglazed use some water and clean the spoon into the pan. There must be a little less than a cm of water in the pan.

Cook covered on low heat for 15 mins. Open and dry it up.

Chicken & Cabbage Stir Fry with Lemon Grass


This is a super quick and very refreshing dish.

You need:

  • One chicken breast, boneless and cut into small pieces.
  • 200 gms of chopped cabbage.
  • Some basil leaves.
  • One or two stalks of lemongrass. Only the white part, finely diced.
  • Some shallots chopped up.
  • A few thin slices of ginger.
  • Green chilies, 2 or 3 chopped up.
  • 2 tablespoons of roasted peanut powder.
  • A teaspoon of grated coconut.

Heat coconut oil. Follow this order to cook everything without fear of burning anything.

  1. Fry the ginger, shallots and green chilies.
  2. Add the lemon grass and mix well.
  3. Add the chicken and cook till they turn white on the outside.
  4. Add the cabbage. Cook by toggling between medium and high heat. When chicken is fully cooked, the dish is almost done.
  5. Add the basil, coconut and peanut powder.
  6. Switch off the stove but keep stirring. The peanut powder has a tendency to stick to the base of the pan and burn. Stirring will avoid that.

Squeeze some lemon juice to lift the flavors a little more.

Chicken, Aubergine with Crackling Basil


You need:

  • Salted Chicken Breast.
  • 1 large Aubergine.
  • 2 tablespoons of Rice flour
  • 1 tablespoon of Paprika.
  • Basil Leaves
  • Butter
  • Vegetable Oil.

The prep works starts before you freeze your chicken after getting it home. Rub some salt and a little turmeric(optional). When the chicken waits in the fridge, this will work its way into the flesh.

Thaw the chicken and wash off the salt. Pat it dry. Completely dry. There should be no moisture or wetness in it.

Combine rice flour and paprika. Rub this all over the chicken breast. It must be dry to the touch with no wet spots.

Heat a teaspoon or two of oil in a heavy pan. When its hot, lay down the chicken. Add butter on the sides. Let the butter melt and find its way around the chicken. Let it cook on medium heat till the color has changed in at least 75% of the chicken. Flip it over. After 3-4 mions, use a thermometer to check. If its 65C+ immediately remove and let the chicken rest.

Rub the rice+paprika on cut pieces of the aubergine.

In the left over butter in the pan, add a little more. Saute basil leaves in this. In about two three mins they would have made the butter very fragrant. Remove the leaves and keep them with the resting chicken breast. In this fragrant butter add the coated aubergine slices. Cook on low to medium heat flipping maybe once or twice. Till the aubergine has softened and cooked thru.

Enjoy a super star meal.


Chicken with Mustard Beets

Chicken with Mustard Beets

You need:

  • Boneless Chicken Breast cut into 1 inch pieces
  • Garlic paste a little more than a teaspoon.
  • Paprika powder about 2 teaspoons.
  • 5 medium beets thickly grated.
  • 2 medium carrots thickly grated.
  • 2 tablespoons of mustard sauce.

Use a spoon to evenly coat the chicken pieces with the garlic paste, paprika and salt. Grate the beets and carrots, while the chicken marinates.

Heat a pan. Lightly drizzle oil. When its hot, add the chicken and spread them around. Watch as the color changes from pink to white. When the pink is less than the white, flip them around and cook till done. Do NOT overcook. There will be a little burnt residue sticking to the pan. Do NOT disturb it. Remove the chicken pieces and keep aside.

Put in a quarter of the grated beets and use them to deglaze the pan. Add in the remaining beets and carrots. Cook on medium heat for about 6-7 mins. When they have sufficiently softened add the mustard sauce and mix well. The mustard not only adds in a lot of flavor but also makes the beets get a nice and glamorous sheen on them.


Green Papaya Chicken


You need:

  • One green papaya, chopped into bite sized pieces.
  • Two chicken legs including thighs with skin. Salted and stored in freezer.
  • One tablespoon whole black pepper.
  • Three star anise.
  • Ginger juliennes.
  • Two tablespoons of cold pressed Coconut oil.

Heat coconut oil and fry the ginger. Place the chicken legs. Keep the heat between medium and high. After 5-6 minutes the legs would be able to free themselves from the pan. Turn them over and add the pepper and star anise. Fry the spices for 2-3 minutes.

Add the papaya pieces. Mix and cook covered for about 20 mins on low heat. If using a pressure pan, then close it but don’t put the weight on it.

Enjoy your delicious and super healthy dish.

Chicken Fry : 5 Minutes of Work

I promised my wife I will cook some chicken before she left with my son. Then I felt very lazy and kept watching TV. Luckily the chicken was already on the counter and fully thawed. This recipe takes no more than 5 mins of actual work.

Don’t mind the awkwardly cut up pieces. I buy whole chickens and portion them at home. This is the back and wings. Cut to make cleaning easy and not aesthetically pleasing.

Chicken with skin is salted and kept in the freezer till I need it.

You need:

  • Chicken with skin
  • One onion
  • Three green chillies
  • Cumin
  • Turmeric
  • Butter
  • Vinegar

I will describe this recipe in the same sequence as I cooked it.

Heat a pan and place chicken, skin side down. Do not do anything to it for the next seven minutes.

Blend together an onion, green chillies, cumin and turmeric.

Turn the chicken over. The skin will be crispy and drop in the butter. About a tablespoon should do. Use it to deglaze the pan. Add the onion paste. Mix. Cover the pan. Lowest heat setting.

Go have a shower, iron your clothes, polish your shoes, save the world. Whatever. You have fifteen minutes.

By now the chicken is fully cooked, the onion has caramelized into an amazing sweetness. The butter would have made it a little rich. Cut that using any acid. I used balsamic vinegar, which explains the crazy color I got on the skin.

Enjoy your fast food.

Grilled Chicken Wings

I reached home with chicken wings and found this bottle of mustard waiting on the table.

Quickly decided that one should not question destiny and it was meant to be.

You need:

  • A healed tablespoon of mustard.
  • A tablespoon of Paprika.
  • Chicken wings with skin.
  • Olive oil
  • Salt

Rub everything on the wings and let them marinate for at least 30 mins.

The key to juicy wings is in the temperature. Get a pan to high heat. Place the wings with skin side down. Let them sizzle for a few seconds. Reduce the heat and cook them covered. Ten minutes later, turn them around and continue cooking covered on low heat.

The wings are almost cooked. Now use the curved part of the pan to make maximum contact with the skin and move to higher heat. Use your spatula to push the skin into the pan.

Let the wings rest for at least five-six minutes after removing from the pan. This will allow them to settle down and reabsorb some of the juices.